Tucked away in Petaling Street in Kuala Lumpur’s Chinatown is a humble stall selling two old-school treats – homemade kaya Swiss roll and kaya kok (kaya puff).
At 84, owner Wong Pek Yoke still turns up every morning to sell her family’s signature treats, continuing a routine that began when she and her late husband started the pushcart business in 1974.
Wong said they initially ran the stall together, with her husband making the pastries while she handled sales.
Today, her son has followed in his father’s footsteps by taking care of the baking, while Wong heads out to attend to customers at her stall in a hidden nook off Jalan Yap Ah Loy, Kuala Lumpur.
The family’s recipe and daily routine have remained largely unchanged, she said.
Wong wakes up at 1am every morning to prepare the kaya and pastries.
Kaya is a local coconut jam made with santan, eggs, sugar and pandan leaves.
“The kaya and pastries are homemade every morning,” she said.
The kaya Swiss roll featuring a soft and fluffy sponge cake comes with a layer of the coconut jam.
The first bite brings a slightly eggy flavour from the cake, followed by the creamy kaya, which gradually comes through.
The homemade kaya has a naturally light taste and is not overly sweet, giving the roll a balanced flavour that does not overwhelm the palate.
The buttery cake and smooth kaya work particularly well together, making it an easy choice for breakfast or tea.
The kaya kok, meanwhile, offers a satisfying contrast in texture.
Its outer pastry is crisp and buttery with a thick amount of kaya in the middle.
With every bite, the crisp pastry gives way to the soft kaya filling.
The flavour of the pastry balances the kaya, which is light enough to avoid making the treat overly sweet or cloying.
It is a simple combination that may leave you wanting another piece.
For those seeking a taste of traditional Malaysian treats, this unassuming hawker offers a glimpse into an old-fashioned way of making kaya pastries – freshly-made every morning and served by a trader who has been behind the counter for decades.
The kaya Swiss roll is priced at RM2.50 each, while the kaya kok is RM2 per piece.
Wong opens for business from 7am to 1 pm from Monday to Saturday.
Only cash payment is accepted.
For orders, call 012-299 5222.
